Crunchy Iceberg Salad with Creamy Blue Cheese
“This salad has the simplest ingredients but trust me, the result is divine!” says cookbook author and Food Network host Ina Garten. “I tested it one morning and we couldn’t wait to eat it for lunch.” Featured in her book Make It Ahead, the salad makes a delicious addition to an Easter menu. The ingredients can be prepped in advance, a boon when you’re entertaining.
Ingredients:
For the dressing:
- 4 oz. (125 g) Roquefort blue cheese, crumbled
- 2/3 cup (5 fl. oz./160 ml) good mayonnaise, such as Hellmann’s or Best Foods
- 1/3 cup (2 1/2 oz./75 g) plain Greek yogurt
- 1 Tbs. sherry vinegar
- Kosher salt and freshly ground pepper
For the salad:
- 4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch (6 mm) thick
- 6 radishes, trimmed and sliced into thin rounds
- 5 scallions, trimmed, white and green parts sliced 1/4 inch (6 mm) thick
- 1 large head iceberg lettuce, wilted outer leaves removed
- 4 to 6 oz. (125 to 185 g) Roquefort blue cheese, crumbled
- Fleur de sel
Directions:
To make the dressing, place 4 oz. (125 g) blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 tsp. kosher salt and 1/4 tsp. pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
To make the salad, combine the celery, radishes and scallions in a bowl. Slice the whole head of lettuce across to make 4 round disks, each 3/4 inch (2 cm) thick, and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle one-fourth of the vegetable mixture on each lettuce disk. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper and serve. Serves 4.
Make It Ahead: Prepare the dressing, combine the celery, radishes, and scallions, cover and refrigerate separately. When ready to serve, slice the lettuce and assemble the salads.
Reprinted from Make It Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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